St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-26
FRUITS AND JELLIEs.
Methods by Which Some Tempting
Delicacies Are Made.
FRUITS

Blackberry Jam-Select fine, ripe
blackberries; float them in cool,
fresh water; take out and drain
well, then weigh, and to each
pound of fruit add l pound of best
coffee sugar, placing each in large
porcelain-lined kettle, layer of fruit and
layer of sugar alternately; let stand 4
or 5 hours, when the berries will float
in their own rich juice, no water being
NECESSARY. Now put on brisk fire and
co2k until just done, which may be
easily told by tasting; too much cooking
makes the berries black and tasteless.
Put away in jars and they will keep any
length of time.-MRs. S. C. Cook, S29
Eigth avenue south, Minneapolis.
Splced CherrieS-One and one-half
pints good cider vinegar, 2 ounces whole
cloves, same of cinnamon, tied up in
muslin bags, boil together Is minutes
add 4 pounds white sugar, boil 10 min
utes more; add Z pounds cherries,
stoned; when the fruit is soft skim out,
bell sirup itthickens and looks clear /;
heat up fruit in it, then put in cans and
seal up tightly.-MRS. FLORA w. NOR
GAN, Dexter Oak.
Watermelon Sauce - Take a nice
watermelon, pare off all the outside
green and the red meat from it. Cut in
pieces any size desired, soak in a weak
solution of salt water over night. Rinse
in clear water and scald in strong ginger
tea; have ready a sirup of two pounds
OF sugar and a quart of water to three
pounds of melon rhines, spice to taste
and boil altogether slowly for five hours.
A short time before taking off add x
pound of faisens and lemon sliced to
that quantity and seal in cans.
- 4
piums, mot to ripe), put in cold water,
cover closely and let them scald.
When tender remove to dish to drain,
4ppunds of sugar, pint of vinegar, /
ounce of whole cloves, u an ounce OF
cinnamon and alittle mace and nutmeg,
putting the spices into thin muslin
bag boil the plums again in this strip
until it has thoroughly penetrated
theaa, then carefully skim the plums in
to the jar. Finally boil strip slowly to
a proper consistency; pour hot on the
frGit.-ANNIE WALTON HoLCoMBE,
Saltwater, MINI.
illam Butter-Take fineripe plums
and put over "a moderate fire,
with just enough water to keep
from burning; after the fruit is
hf'T1en open strain through colander,
and add TO pint ofEjuice u of a pound
OF sugar; boil nearly two hOurS.-MRs.
G i. BUTCHER, $40 Exchange street,
ST. Paul.
Sweet Apple .Pickles-One quart OF
vinegar to pint and u of sugar, set on
the stoye,. cover the. bottom of your
steamer with apples, set over a Kettle OF
boiling water and steam them until they
begin TO crack open; have your vinegar
boiling hot, with spices in to suit your
tastes take the apples out with spoon,
drop them in the vinegar, let them re-
main five minutes; then dip them into
a jar ON the stove hearth to keep warm,
wien it is fall turn the hot vinegar over
them; be sure and cover them with the
vinegar and they are nice.-MRs. NJ. r.
GIsAvEs, Chatfeld, MINI.
JELLIES.
CurTant-Currants want to be ripe but
not over ripe for jelly. Put your cur
rants over the, fire in porcelain
or granite ware kettle; they may be
steamed if you wish, but it is not neces-
sary; crush SO the juice will come out
to prevent burning, let them come to
the boil slowly, cook ten minutes, being
careful not to let them burn; remove
from the fire when cool enough, squeeze
the juice through a crash towel, then
strain and measure, to every pint of
juice allow 1pound graduated or cut
loaf sugar. After washing the kettle
return the juiceto it, after it begins to
boil, let it boil steadily Is minutes, then
add the sugar. stir to dissolve as quickly
as possible, and as soon as it bOils re-
move at once from the fire and pour in
the cups or glasses, which should have
been standing in pan of boiling water
to prevent the hot jelly breaking them.
Let the jelly stand till the next day be-
fore covering PA Paper sd dipped in the
jelly, and a larger piece to cover the top
and pressed on the outside of the glasses
so as to be perfectly tight, will preserve
the jelly nicely.-MRs. t. L. HICKS,
AleXatdria, Mimi.